Tomatoes are a long-established culture for almost all continents. Many dishes are prepared from this healthy vegetable; it is added to borsch, pizza, pilaf, salads and dressings. Tomatoes are often stuffed and baked, but the central place of tomatoes is still given to salting. In this form, tomatoes can be consumed even by those who adhere to proper nutrition.

One of the most dietary tomato recipes is cold pickling. Only 13.7 calories are included in 100 g. At the same time, such tomatoes retain the maximum amount of trace elements. Iodine, rubidium, cobalt and a whole list of useful substances, among which there are such essential dietary fibers for the body.

in cans under a nylon lid

An extra way that the most unpretentious housewives will love. With it, you do not need to prepare seaming caps, keys, burn your hands through a slipping towel. Just cover the cold tomatoes with a lid and put them in a cool place so as not to spoil the delicious recipe.

We will need:

Preparation:

• Before cold salting, collect a suitable amount of containers and wash them thoroughly. Only clean containers are able to preserve pickles for a long time. According to the recipe above, we need 4-5 liter cans. Wash them with Pemolux and hold them over steam for 3-4 minutes;

• Now prepare your vegetables, herbs, and seasonings. Wash everything thoroughly and carry out a visual selection. Tomatoes, horseradish leaves and other additives should be free of stains, dents, cracks and other damage. Otherwise, the workpiece will oxidize and disappear;

• Tomatoes must be pierced before planting in a jar. This is done so that the tomato is salted in the brine. Use the edge of a knife to cut each tomato near the stalk. The first layer in the jar will be horseradish leaves. Distribute them immediately among all banks. Lay the tomatoes in one row on top of the greens. Press them down more tightly, but so that they do not overwhelm each other. Place fruit leaves and dill in between layers. Alternate layers, cover the final row with horseradish leaves and sprinkle with garlic;

• Before pouring the jar, leave 4-5 cm free to the neck. Add salt, spices, pour cold running water on top and close the jars with nylon lids.

with mustard

Mustard serves as a kind of preservative in tomato brine. In addition, in some recipes, it imparts an exquisite peppery flavor that only gets brighter and richer over time.

We will need:

Preparation:

In already prepared jars, an equal amount of spices is laid out on the bottom: bay leaf, cloves, peppercorns. Next, clean prepared tomatoes are stacked (with punctures). It is better to lay them out with their nose down. We alternate with spices to the edge of the jar. Leave 3-4 cm of free space at the top and fill with brine.

The laid tomatoes are poured with prepared brine: in cold, warm or even boiled water, mix salt, sugar, spices can be added if desired. Pour it into jars of tomatoes in such a way as to cover the tomatoes, but leave extra space (about 3 cm).

It is the distance of 3-4 cm that we need to add mustard. Cut the cheesecloth into small pieces. Place it in the neck of the can. One part should stay in the jar, the other part should hang down like a ponytail. Pour mustard seeds or mustard powder into the nested part of the gauze. Cover the second part of the gauze on top. The edges of the gauze are tamped into a jar and closed with a lid on top. So you need to complete each jar of tomatoes.
A kind of mustard plug will protect tomatoes from premature mold and add some zest to the brine within 3 weeks after infusion. Jars must be stored in a cold cellar or refrigerator.

green tomatoes in jars

Green tomatoes are not at all the same as red ones. They are considered unripe, but despite this, the art of pickling makes them edible and delicious. You can marinate them in different ways, the simplest and most unpretentious way is cold filling.

We will need:

Preparation:

Green tomatoes must be of selected quality: about the same size, no cracks or rot. Soak them in water, remove the leaves and puncture the back of each tomato. Further, horseradish sheets are laid out in sterilized jars, and leaves of fruit trees or twigs can also be added here.

We put tomatoes on top of the leaves, sprinkle them with spices: sugar, chopped garlic cloves, dill. The addition of bay leaves is allowed to taste. We leave 4 cm to the edge, maybe a little less. Fill the tomatoes with brine. Dissolve salt in 2 liters of brine, you can add a couple of bay leaves. Salt for pickling green tomatoes should be coarsely ground. Extra - not suitable, it is better if it is sea salt. Stir the mixture and pour it over the tomatoes, do not pour in the rest of the salt!

Sprinkle the top of the pickles right on top of the brine with mustard in equal portions, about 1 tablespoon each. Now it remains to close the jar with a sterile metal lid and put it in a cold place. You can open it no earlier than after 1.5 months.

pickling red tomatoes in jars

For pickling tomatoes from red varieties of tomatoes, it is better to choose miniature varieties, for example, cream. They fit easily into jars and have firm flesh. Instead of cream, you can add cherry variety, cherry, pear, oak to the jars.

We will need:

Preparation:

For the indicated amount of products, it is necessary to prepare 1.5 liters of brine. It all depends on the varietal size of the tomato. Dissolve salt, mustard powder and sugar in 1.5 liters of warm water. Let the mixture flow and prepare the jars and tomatoes. Banks must be sterile clean. Tomatoes must be selected and washed.

Chop the light and garlic. Divide the dill. Break the bay leaf into crumbs. Place a mixture of laurel crumbs, pepper, garlic and dill on the bottom of the jar. Lay the tomatoes on top, alternate layers to the top of the container. There should be about 3 cm to the top of the neck of the jar. Place the sprigs of clean parsley under the lid, pour the brine and close the lid.

Cold pickling tomato in a barrel

This recipe is considered the fastest you can think of for pickling in a barrel. Tomatoes are lightly salted in 7 days.

We need:

Preparation:

Before salting, the barrel should be carefully inspected. Wash away dust and existing dirt. Further, tomatoes and additional seasonings are conventionally divided into three parts. The barrel is filled with three layers of alternating seasoned tomatoes. The first layer of dill, currant leaves and cherries. Next, chopped garlic cloves and currant berries are laid out. After that, the tomatoes are poured.

When the barrel is filled with tomatoes, brine is poured into it. Dissolve 900 g of salt in boiling water. Salt slurry is filtered through sterile gauze, and then the already cold solution is poured into a barrel with tomatoes. Gauze is covered on top and oppression is laid. For oppression, it is better to take glass, enameled, wooden dishes. But by no means metallic. Oxidizing reactions will take place from the metal in the brine.
Immediately after salting, the barrel is placed in a dark, cool place. The tomato cellar is checked within 7 days. If mold forms on the gauze, the fabric is washed and put back into the barrel. In a week, the sauerkraut will be ready.

Cold pickling green tomatoes in a bucket

Our recipe does not contain such a preservative as vinegar, but, despite this, this ambassador easily lasts until winter. Green tomatoes for the new year will be a real exotic dish, but while they are still waiting to be harvested, we advise you to consider the recipe below.

We need:

Preparation:

The secret of this recipe is that the harvested tomatoes must be unripe, green. As a result of fermentation, they will reach their climax and will be edible. However, their color will still remain green. So, first, the plastic bucket is well washed out with soda and mustard powder. All ingredients for the salting are also washed.

The first layer is laid out on the bottom of the plastic: half of the spices and the first part of green tomatoes. The second layer of spices is poured into the middle, the remaining part of the tomatoes with pepper, garlic and leafy spices completes the clutch. The top of the barrel is poured with brine from 6 kg of salt, pepper and water.

The brine is prepared as follows: salt is stirred in boiling water, pepper is poured into them. The resulting infusion is cooled, filtered and sent to the bucket for pouring. The filled bucket is covered with oppression and infused in a dark, warm place for 7 days, after a week the tomatoes can be tasted. This pickling recipe can last until winter. To do this, the buckets must be kept in a cool room at a temperature not higher than +4 Cº.

Fast cold pickling of tomatoes

Fresh tomatoes in summer are sometimes not as relevant as lightly salted ones. In summer, you want salted tomatoes, and in winter, on the contrary, fresh ones. You can get fully salted tomatoes within half an hour after cooking. Stock up only with plastic bags, a good bunch of herbs and, of course, selected tomatoes. The recipe is good in that it does not require a large amount of products, and this portion is enough for the daily diet, you do not have to throw out the excess tomatoes.

We need:

Preparation:

Check the integrity of the packages, inflate them and see if there are any holes in them. For a successful salting, it is better to make a double bag - insert one into the other and put the ingredients there according to the recipe. Rinse the tomatoes and cut the spout. Now immerse 1 kg of tomatoes in boiling water. 1-2 minutes are enough and you can take it out. Peel the skin; in direct contact with the pulp, the brine brines the tomatoes faster.

Chop the garlic with herbs, add the mixture to the bag and put the peeled tomatoes there. Add the specified rate of salt to boiling water (1 liter). Stir the liquid until smooth, be sure to cool it and pour it over a bag of tomatoes. The hot brine will melt the bags. Place the cellophane with tomatoes in a pot filled with cold water, put the pot in the refrigerator or cold cellar. After half an hour, you can start the first test, but ideally, if the tomatoes are fermented for 24 hours. This portion of tomatoes is enough for a family of 4-5 people for lunch and dinner. Enjoy the spicy taste of young tomatoes!

Cold pickled tomatoes without vinegar

This tomato recipe is prepared without vinegar and is aged for the first week under an open lid. The recipe is intended for cooking tomatoes in a three-liter jar, so follow this recipe for each piece separately.

We need:

Preparation:

Sterilize the container, prepare the tomatoes. Make an incision in each tomato, insert a small clove of garlic inside for salting efficiency. Put pepper, whole laurel leaves, the remaining chopped garlic, mustard seeds on the bottom of the jar. In this recipe, mustard seeds can be substituted for ground powder. Then you need to take a quarter of a teaspoon of the finished powder, because this type of spice is considered more vigorous.

Put the garlic tomatoes on top of the seasonings, and top them with the classic brine (1 liter of warm water + 1 tablespoon sugar + 1 tablespoon salt). The jar cannot be covered with a lid, the brine will oxidize under the influence of the air within 1 week. For a richer flavor, the tomatoes can be left outdoors for another 1 week, then covered and stored in a cool place. As a tomato flap, it is allowed to use chintz or cotton pieces of fabric or gauze.

Cold pickled tomatoes with vinegar

It is difficult to imagine a winter table with homemade fresh tomatoes, it is almost impossible. But pickles solve this disadvantage. We offer a recipe for tomatoes with vinegar. The best variety for this recipe is cherry tomatoes. They are small and spectacular, and will also decorate the table.

We need:

Preparation:

Prepare the brine in boiling water (boil for 5 minutes, then turn off) with the above ingredients and let the mixture cool. In the meantime, get busy preparing the containers and vegetables. Remove the stalks from the peppers and tomatoes, wash them, sterilize the jars.

At the bottom of the jar, put half a portion: finely chopped garlic, herbs, peppercorns and chopped Bulgarian, lavrushka. Top with the tomatoes in a jar. Cover the top of the tomatoes with the second part of the seasoning. Pour the vegetables on top with vinegar already cold brine, close with screw metal lids and send to a cold place. After 2 weeks, the pickled tomatoes will be ready to eat.

Calorie content: Not specified
Cooking time: Not specified

One of the simplest and most reliable recipes for pickles for the winter is tomatoes drenched in cold brine in a jar under a nylon lid. They taste like barrels - the same vigorous, with bubbles, with a characteristic sourness. But, unlike barrel tomatoes, tomatoes in a can do not acidify, they are quickly eaten and do not take up space either in the basement or in the refrigerator.
For pickles, it is better to select strong, small tomatoes, preferably of the same variety and size. From spices, you will need dill with umbrellas, it will be good if it is both fresh and dried. In addition, we take celery, garlic, parsley and, if desired, leaves or a piece of horseradish root. If you have black currant or cherry leaves, great, the brine will be even more aromatic, and the tomatoes tastier.
Salted for a long time, at least a month if they stand in the cold. If left warm, they will be ready in two weeks, but the longer they stand, the tastier they become.

Ingredients:

- ripe, strong, small tomatoes - 1.5 kg.;
- celery (leaves) - 3-4 branches;
- dry dill - 1-2 stalks;
- fresh dill with umbrellas - 2 pcs .;
- garlic - 1 head;
- parsley - 5-6 shoots with leaves;
- salt - 60 gr. per liter of water;
- cold filtered water - how many will enter.

Step by step recipe with photo:

If possible, we select not very large tomatoes with thin skin - they will be salted faster. If the timing is not important, we take what is. We remove the remnants of the stalk, thoroughly rinse each tomato under running water.

We examine the greens, discard the yellowed shoots. We wash the parsley and celery, rinse the fresh and dried dill. We clean and cut the garlic into plates.

At the bottom of the jar, put some of the herbs, a little dried dill and garlic. You can throw a ring of hot pepper, herbs or horseradish root.

Fill with tomatoes, stacking tightly. Shake the jar after each layer. Having filled it in half or a third, add a layer of greenery.

Preparing the brine filling. Add table salt to cold filtered water at the rate of 60 grams of salt per liter of water. That is, if two liters were poured, then 120 grams of salt will be needed, 180 grams for three and so on. Stir, filter the brine.

Fill the tomatoes with cold brine to the brim. We seal it with a nylon lid, take it out to a cool place.

They will be ready in a month and a half, but you can try earlier. If you want to salt out faster, leave it warm for a week, and then transfer it to the basement or refrigerate for another week. Bon Appetit!

Salting a tomato is one of the most common ways of preserving vegetables for the winter, based on pouring a salt solution of a certain concentration over the fruit. Preservation of tomatoes occurs under the influence of lactic acid, which inhibits the development of putrefactive bacteria. To isolate a sufficient amount of it during fermentation, you must adhere to certain rules. Today I will tell you how to properly cook salted tomatoes in jars, a bucket, a saucepan, a bag for the winter. True, there are only two places for storing such blanks in an apartment: the refrigerator and its freezer compartment. The only difference is that in the refrigerator the fermentation process lasts 15 days, and in the freezer - 40-50 days, and the tomatoes in it do not acidify until spring.

Cold salted tomatoes in jars for the winter

Almost all housewives tell amazing stories about pickling tomatoes as their great-grandmothers. I just don't have them, because my grandmother only soaked 3 barrels of apples of different varieties, she doesn't like wandering tomatoes. I first used these recipes when I was in a position, and my husband forbade me even to go to boiling water. I chose the ad: "Salted tomatoes - the most delicious recipe" and annoyed. I'll be honest: my husband tried several fruits at the first tasting, and he didn't get any more. I was delighted with the taste.

For 3 cans with a capacity of 1 liter you need:

• Tomatoes - 2 kg;
• Fresh dill - 4 gr.;
• Allspice - 1 gr.;
• Bay leaf - 1 pc.;
• Cinnamon - 1 gr.

For 1 liter salted brine:

• Water - 1 L;
• Salt - 60 gr.

Advice: we do not use iodized salt for pickling tomatoes.

Tip: you can salt tomatoes of different ripeness, but always separately, since they require different amounts of salt.

Let's start salting:

1. Choose red or pink fruits of medium size, fleshy and free of any defects. We wash the vegetables and remove the stalks.
2. Prepare the jars: wash it thoroughly with soda, rinse it under running water and sterilize it.
3. At the bottom of the jar we put washed and scalded spices, then tomatoes tightly, and on top - bay leaf.
4. Prepare 4% brine in a saucepan: add table salt to the purified water, boil until it is completely dissolved and cool.
5. Fill the tomatoes with cold brine, cover with nylon lids and send them to the refrigerator. After 15-20 days, the pickles will be ready.

Tip: to prevent mold, after 20 days, pour 10 ml of cold boiled sunflower oil into the jar.

In liter jars, we got very spicy tomatoes.

How to pickle pickled tomatoes in a bucket like in a barrel: a recipe

It is very convenient to salt vegetables in a bucket if you have a large family and still have a basement to lower it there. Since there is no place in the refrigerator anyway. I have already adapted this way: the whole family is going to my grandmother, there we quickly salt and immediately remove the container to the basement. And as needed, we take it, and parents, and sister, and even grandmother (she grinds them through a sieve and puts them in borscht instead of tomato). Enough for everyone.

Ingredients for a 5L bucket:

• Tomatoes - 3 kg;
• Fresh dill - 50 gr.;
• Celery leaves - 5 gr.;
• Parsley leaves - 5 gr.;
• Currant leaves - 25 gr.;
• Water - 3.5 liters;
• Salt - 300 gr.

Tip: the enamel bucket should be free of any damage, so that oxidizing processes do not occur.

How to cook:

1. We select medium and unripe vegetables - brown. We wash the tomatoes and remove the tails. We sort out the greens, wash them and pour over boiling water.
2. Prepare a 6% brine: boil water together with salt and cool to room temperature.
3. Put spices and tomatoes in a ceramic or enamel bucket. Fill everything with brine and cover it on top with a clean ironed cotton towel or gauze folded in 2-3 layers.
4. And then we put the ceramic plate washed with soda, upside down and put a small weight on it.
5. We leave the ceramic bucket in the apartment for a day for the development of lactic acid fermentation.
6. The next day, we move the bucket to the basement, where the fermentation process continues.

The snack will be ready to eat in 20-30 days.

Hot salted tomatoes in jars for the winter

In the first year of the daughter's appearance, a whole mountain of vegetables and fruits for the first feeding took place in the freezer. And there was nowhere to put my tomatoes. I decided to make canned tomatoes - it is necessary to slow down the fermentation process with boiling brine and you can store them at home in the pantry. They are salty and juicy, but there is no such "fermenting" and tart taste. For people who like to close without vinegar, this is ideal.

For a 3 liter jar you need:

• Tomatoes - 2 kg;
• Garlic wedges - 6 gr.;
• Celery leaves - 4 gr.;
• Horseradish root - 8 gr.;
• Bitter red pepper - 2 gr.

For 1 liter brine:

• Water - 1 L;
• Salt - 60 gr.

Advice: each fruit must not be pierced with a match so that they do not crack later.

Let's start salting:

1. Choose red or pink medium-sized fruits with dense skin. We wash the vegetables and remove the tails. At the pepper, cut off the stalk, pulp with seeds and cut into rings. Peel the garlic and horseradish root and cut into strips. We tear the washed celery leaves into smaller pieces.
2. Prepare the bottle: wash it thoroughly with a soda solution and rinse it under running water.
3. Put the scalded spices at the bottom of the jar and then place the tomatoes tightly.
4. Prepare salty brine in a saucepan: add table salt to the purified water and stir until it is completely dissolved.
5. Pour the brine into a bottle and, covering it with a tin lid, send it under the table for 3 days.
6. After the time has elapsed, we take out the jar and remove the lid, if a mold has formed in the canned food, remove it. Next, pour the brine into a saucepan and boil for about 2 minutes, then fill in the contents of the bottle, cover with a new sterilized lid and roll up. We send it to a blanket until it cools completely.

Tip: do not add 2 cm of the filling to the edges of the neck, so that during fermentation it does not pour out onto the floor.

Spicy garlic tomatoes in a jar are ready. And most importantly - no sterilization.

Mustard pickling recipe

Cooking is a whole art, and knowledge needs to be tested all the time in practice. So we, with the help of a small amount of ground mustard grains with the available set of spices, will get a completely different dish to taste. The inherent piquancy of vegetables with a delicate aroma will allow you to cook salted tomatoes in a bag, saucepan, jars, bucket for the winter in this way.

For 3 containers with a capacity of 1 liter you need:

• Tomatoes - 2 kg;
• Dried dill - 4 gr.;
• Rosemary herb - 6 gr.;
• Basil herb - 6 gr.;
• Mustard - 15 gr.;
• Water - 1 L;
• Salt - 85 gr.

How to do:

1. We choose tomatoes - green, dense with no visible changes. We wash the fruits and remove the stalks.
2. At the bottom of the cans treated with soda, put dried spices and ground mustard, then tomatoes.
3. Boil the water and add salt, after dissolving the salt, cool the brine.
4. Fill the contents of the cans with cold brine, cover with tin lids and place under the table for three days.
5. And then we send the pickles to the refrigerator for 20 days, covered with nylon lids.

The main thing is to hold out for 20 long days. And get scented green vegetables.

Instant salted tomatoes in a saucepan

Closer to August, you will not surprise anyone with ordinary fresh vegetables and salads. I have to resort to heavy artillery: I salt the tomatoes this way. And in the morning - grilled sausages and a saucepan with tomatoes "under the arm" and with the company to the river.

Required ingredients:

• Tomatoes - 1.5 kg;
• Garlic - 4 cloves;
• Celery greens - 2 pcs.;
• Dill greens - a bunch;
• Water - 1 L;
• Sugar - 40 gr.;
• Salt - 40 gr.

Tip: the pan must be enamelled without scratches.

Cooking a dish:

1. We wash the red tomatoes and greens, separate the tails and peel the garlic. Chop greens, garlic and cut off the pulp from the tomato with a tail of about 5 mm.
2. Prepare the brine: add salt and sugar to the purified water, bring to a boil.
3. We put spices with tomatoes in a saucepan and pour in hot brine.
4. We leave the pan on the table, cover it with clean gauze, folded in 2-3 layers, and put a plate with a load on top.
5. After three days, put the pan in the refrigerator.

Even every other day we can take out the tomatoes, cut into halves, sprinkle with olive oil, and an excellent appetizer is ready.

Pickled tomatoes in a bag in 5 minutes

For modern housewives keeping up with the times, I have an interesting recipe with an ordinary plastic bag. Tomatoes turn out to be so aromatic, spicy and unusually "sharp". Absolutely everyone will be happy with this recipe.

We will need:

• Tomatoes - 1 kg;
• Horseradish leaves - 1 pc.;
• Dill greens - 5 branches;
• Black pepper - 6 mountains.;
• Garlic - 2 cloves;
• Salt - 20 gr.;
• Sugar - 50 gr.

Cooking a dish:

1. We take small red tomatoes. We wash out the fruits, cut off the tail and 5 mm of the fruit itself. Peel the garlic and finely chop it with herbs.
2. We take a vacuum or food disposable bag and put all the products in it, close the fastener and shake it off several times to evenly distribute the spices. And on top we put on another package.
3. We place the resulting blank in a bowl and leave the tomatoes to marinate for a day at room temperature.

Time spent - 5 minutes, and the next day - a whole package of lightly salted tomatoes is ready.

Today we delved into various options for cooking salted tomatoes: in a bag, a saucepan, jars, a bucket for the winter. But, to draw the line, I suggest watching the video in detail.

Admit it honestly, do you know how to salt tomatoes for the winter? Salting a tomato for the winter is a very simple and not time-consuming process, but not all housewives get delicious salted tomatoes for the winter. And today, dear friends, I want to tell you about the recipe for salted tomatoes in jars for the winter, which my grandmother has been using for more than 50 years.

I tried a variety of salted tomatoes for the winter in a cold way: from the market, from the supermarket, visiting other hostesses, but grandmother's salted tomatoes under a nylon lid for the winter remain the standard of quality for me. Grandma's recipe for delicious salted tomatoes for the winter is to use a certain set of spices and roots, as well as the ideal ratio of salt and water.

There is nothing in the world tastier than salted red tomatoes for the winter in jars, with mashed potatoes and rich pork goulash ... As if yesterday I was a little girl, and my grandmother told me how to salt tomatoes in jars for the winter. I helped her with interest, and the maximum that I was instructed to do was peel the garlic and wash the tomato jars.

Today my little daughter helped me to cook salted tomatoes for the winter in jars in a cold way. She was incredibly interested in filling the jars with tomatoes and laying out the spices. But most of all she wanted to know: why it is impossible to salt Lego together with tomatoes.

I hope I convinced you to cook delicious pickled tomatoes for the winter? Then welcome to my kitchen, where I will tell you in all the details how to pickle tomatoes for the winter is simple and tasty.

Ingredients for pickling tomatoes:

• tomatoes
• parsley root
• horseradish root
• carrot
• garlic
• black peppercorns
• hot peppers in pods

Brine:

• 1 liter of cold water
• 1 tbsp salt with a slide

How to salt tomatoes for the winter in jars:

The most time-consuming part of preparing salted tomatoes for the winter in jars is preparing the ingredients for pickling. I salted five liter cans at a time, so I had to work hard. We clean the garlic, at the rate of 5-6 small cloves per 3-liter jar. We also peel and chop carrots, parsley root, horseradish root. Do not forget to prepare hot pepper pods, black peppercorns and parsley.

Next, we lay out the prepared ingredients in clean cans. I added all the spices "by eye", but if you are preparing salted tomatoes for the winter in jars in a cold way for the first time, it is better to observe the golden mean, and use in the following proportions for a three-liter jar:

• 5-6 cloves of garlic,
• 5 black peppercorns
• 50 grams of parsley root
• 50 grams of carrots
• 3-4 pieces of horseradish root
• 2-3 sprigs of parsley
• 1-1.5 pods (small) hot pepper

Following the spices, fill the jars with washed tomatoes. In the process of laying, the jars need to be shaken so that the tomato fits as much as possible. We put large tomatoes at the bottom of the cans, and put small tomatoes closer to the neck. I will not advise tomato varieties for pickling, since I know little about them. The main thing is that the tomatoes are small, fleshy and with thick skin.

Next, we will prepare a brine for our future salted tomatoes in jars: we dilute one heaped tablespoon of salt in one liter of cold running water. Rock salt is needed, and by no means iodized.

Fill the jars of tomatoes with brine up to the neck to the level of the strips.

At the next stage of pickling the tomato, we cover the jars with nylon lids, and put the jars with tomatoes in a cool dark place for storage - in the cellar, or in the refrigerator. After 10 days, the brine in the tomato jars will become cloudy and fermentation will be almost complete.

At this stage, you need to pour one tablespoon of vegetable oil into each jar of tomatoes so that a white crust does not form. Fully salted tomatoes for the winter in jars will be ready to eat in 40-45 days.

Salted tomatoes for the winter in jars in a cold way have one significant drawback: jars of salted tomatoes must be stored in the cellar, or in the refrigerator. Salted tomatoes are prepared for the winter without vinegar and without sterilization, so they will not survive storage at room temperature. But even if you don't have a cellar, I highly recommend you prepare at least one can of these delicious pickled tomatoes and store it in the refrigerator.

You yourself will be surprised how quickly these salted tomatoes disperse. Also, if you liked my recipe for salted tomatoes for the winter in a cold way, you can pickle tomatoes at the end of September, when it is no longer hot, and store jars of salted tomatoes on the glassed-in balcony until the first severe frosts.